Beer Styles

1. Beer Styles By: Nathaniel Sears For: Brewing and Distilling Center 2018

2. Intro Beer Style Video

3. What are your thoughts about beer styles? • What does the term “beer style” mean to you? • Do you think the concept of grouping beers into styles matter? How much? • How do you think beers are judged at a competition based on style parameters? Do you think a beer can be outside a parameter and still make a style category in a competition? Discuss………………… :)

4. Why do beer styles exist? Different factors contribute to development of beer styles. • Geography of the brewery • Politics happening around the brewery • Social attitudes of locals and brewers

5. Geography Why does geography matter?

6. Geography Think back to Aaron’s class. • Water!!!!!!!! • Climate for growing raw materials • Kinds of ingredients that are locally sourced. Is wheat a good crop in the particular region? Barley? Etc… • Other reasons you can think of? Discuss...

7. Geography and Water

9. Politics and Beer Styles • Laws regarding land use for growing crops. This could effect brewing raw materials. • Laws about land use • Laws about environment and pollution • Laws about shipping and distribution • Laws about taxes

10. Taxation • Interesting Facts • The politics of taxation drove decisions from the 1700’s and up in the brewing industry regarding raw materials and the type of beer. For example, the development of darker ales such as porters and stouts in the UK in the 1700’s was undertaken in part because the government taxed the brewer on what type of malt used. • Essentially porters and stouts were born because the darker malts were taxed less than other malts.

11. Social Attitudes The German Reinheitsgebot born from social attitudes about brewing beer, which became law. Classic beer styles developed in Germany under this law were born because they aligned under this law. Other countries embraced different attitudes, so different beers were brewed differently in other areas.

12. Ales Vs. Lagers

13. Ales vs Lagers Lagers are relatively new to the brewing scene. They first arose in Bavarian breweries in the late 15th or early 16th century, then eventually spread to the rest of Europe (most famously to Plzeň, the birthplace of pilsner) and eventually to the rest of the world. All of those beers you think of as "national" brands -- Heineken, Tsing Tao, Sapporo, Kingfisher, Budweiser to name just a few -- those are all lagers. Lager yeast, Saccharomyces pastorianus, was first isolated and described in 1904 by the Danish mycologist Emil Christian Hansen while working at the Carlsberg brewery in Denmark. He discovered another lager strain in 1908, which he named Saccharomyces carlsbergensis. These two have since been determined to be the same yeast, now called by the oldest name given, S. pastorianus. (I only mention this because you'll run across people talking about S. carlsbergensis occasionally, and I want to make it clear that the name is now synonymous with S. pastorianus.)

14. Ales vs Lagers If you inquire of the average beer geek about the differences between ale and lager, you will probably be told that ale is brewed with top-fermenting yeast (Saccharomyces cerevisiae) and lager with bottom-fermenting yeast (Saccharomyces pastorianus). End of conversation. But there’s much more to tell. First of all, ale and lager are both beers; that is, they are fermented from grain. The major difference between these two beer families stems from the temperature at which fermentation is carried out. And the importance of these differences in temperature is that chemical reactions happen more slowly at lower temperatures.

15. Ales vs Lagers S. cerevisiae is the most common yeast out there. Variants of this yeast are used in bread making, winemaking and other common formulations. We think of it as the original beer yeast, used in the production of all original beer styles dating back to early Babylonian times—the original or natural yeast used in ale beer production. It is the universal yeast, appearing world wide, even into the Antarctic. We call it “top fermenting” or “ale” yeast: it ferments throughout the body of the beer wort, rising first to the surface. In time, it will sink to the bottom of the fermentation vessel, remaining after the finished beer is removed. This yeast also has greater tolerance to alcohol, hence it is capable of producing stronger (higher alcohol content) beers.

17. Ale vs Lager Taste these two beers and note the differences.

18. Export Stout Export-Style Stout • Color: Black • Clarity: Opaque • Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish. • Perceived Hop Aroma & Flavor: Should not be perceived • Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness. • Fermentation Characteristics: Fruity-estery aroma and flavor is low. Diacetyl should be negligible or not perceived. Slight acidity is acceptable. • Body: Medium to full • Additional notes: Head retention should be persistent

19. Schwarzbier German-Style Schwarzbier • Color: Very dark brown to black, with a pale-colored head. • Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze should not be present. • Perceived Malt Aroma & Flavor: Medium malt aroma displays a mild roasted malt character. Malt sweetness is low to medium, and displays a mild roasted malt character without bitterness. • Perceived Hop Aroma & Flavor: Hop aroma and flavor is very low to low, derived from noble-type hops. • Perceived Bitterness: Low to medium • Fermentation Characteristics: Fruity-estery and diacetyl aromas and flavors should not be perceived • Body: Low to medium-low

20. Ales vs Lagers vs Hybrid/Mixed Ales and Lagers are the two categories which most every beer style will fall into. The other category is a blanket hybrid/mixed style. From there, beer is split up into styles and substyles of lagers, ales, and hybrids/mixed beers. 615

21. Beer Style Guidelines Competitions can be judged in other ways, but styles serve as convenient tools to compare apples to apples and more importantly, to limit the number of beers in a category. With competitions now judging thousands of entries, you either split them up by styles or deal with sheer chaos. The two most widely recognized guidelines are those of the Brewers Association’s Great American Beer Festival (GABF), which also serve as the guidelines for the World Beer Cup, and those of the Beer Judge Certification Program (BJCP), the homebrewing competition organization. Both post their guidelines online, and they are worthy aids in understanding the many styles that form the universe of beer today. When you read a style guideline, it seems definitive, even immutable. In reality, it’s anything but. Some styles are pretty stable—think about a pilsner for example—but others change rapidly in response to consumer demand. GABF styles are updated annually with feedback from judges and brewers. The BJCP maintains a somewhat more historical point of view and makes changes less frequently.

22. BA vs BJCP Brewers Association: • Serves for guidelines for professional breweries • Nationally recognized association that most breweries are members of • Styles will change more frequently with input from brewers, judges, and industry people BJCP: • Homebrewing style guideline • Styles do not change as often. • Interesting web link to show points http://dev.bjcp.org/competitions/competition-calendar/

23. Read this article about styles http://allaboutbeer.com/article/the-doctrine-of-beer-styles/

24. Focus on Styles: IPA Pages: 482, 483, and 484 in Oxford Companion to Beer and discuss birth of IPA.

25. IPA Story • British East India Company formed for one purpose. To become masters of the lucrative spice trade. • They failed in that, so the discovered textiles were very lucrative in India. So they started buying fabric and staying there and buying at a good price point instead of going back and forth to Britain. • When they weren’t buying they started drinking. There was nothing else to do. • Some local liquors killed countless Englishmen. • There is record of “pale ales” being drank in the mid-17th century in India. There was a need for beer when they learned the local alcohol was the reason for all the deaths.

26. IPA story continued • George Hodgson did not invent the East India Pale Ale, but he did play a major role. • His brewery opened in 1752 very close to the East India docks on the River Thames in London. When he learned of the popular “pale ale” style of beer being consumed and transported to India for the British, he capitalized on that market. • Several years later the term “East India Pale Ale” appeared in newspaper ads for the first time for Hodgson’s brewery. • This pale ale was one of the only style of beers that after travel on the sea for months to India survived and tasted decent enough to drink.

27. IPA story continued... • The old version of East India Pale Ale died out by the end of the 19th century and much of the world had discovered lager yeast, temperature controlling, refrigeration, etc. However, Britain still clung to their ales. • It wasn’t until around 1830 that the IPA emerged in the USA by Peter Ballantine. He introduced to us the Ballantine IPA.

28. Modern Day IPA Let’s dive into what the Brewers’ Association and the BJCP say about the India Pale Ale (IPA.)

29. BJCP IPA definition 21A. American IPA Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop- forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through. Aroma: A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Appearance: Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry- hopped versions may be a bit hazy. Medium-sized, white to off- white head with good persistence. Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and

30. BJCP IPA continued... grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop- derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. Comments: A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category. History: The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples. Characteristic Ingredients: Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt,

31. BJCP IPA continued... but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character. Style Comparison: Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance. Vital Statistics: OG: 1.056 - 1.070 FG: 1.008 - 1.014 ABV: 5.5 - 7.5% IBUs: 40 – 70 SRM: 6 – 14 Commercial Examples: Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA Tags: high-strength, pale-color, top-fermented, north- america, craft-style, ipa-family, bitter, hoppy

32. Brewers Association aka GABF IPA American-Style India Pale Ale Color: Gold to copper Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature. Perceived Malt Aroma & Flavor: Medium maltiness is present in aroma and flavor Perceived Hop Aroma & Flavor: Hop aroma and flavor is high, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic- catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA. Perceived Bitterness: Medium-high to very high Fermentation Characteristics: Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived. Body: Medium

33. BA/GABF IPA continued... Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Hops of varied origins may be used for bitterness or for approximating traditional American character. Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.5-4.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness (IBU) 50-70 • Color SRM (EBC) 6-12 (12-24 EBC)

34. Differences in BA and BJCP IPA BJCP is overly descriptive BA is less descriptive BJCP vs BA stats: BJCP BA IBU: 40-70 IBU: 50-70 SRM: 6-14 SRM: 6-12 ABV: 5.5-7.5 ABV: 6.3-7.5

35. Interesting Notes about IPA category in BA vs BJCP Brewers’ Association IPA categories: • American Style IPA • Session IPA • Imperial or Double IPA • Juicy or Hazy IPA (New! Added March 2018) BJCP IPA categories: • American IPA • Speciality IPA category • Belgian IPA • Black IPA • Brown IPA • Red IPA • Rye IPA • White IPA • Double IPA

36. Tasting!!! Beer #1 What do you taste??? Sight? Smell? Mouthfeel?

37. Tasting... Sweetwater IPA 6.3 ABV 50 IBU’s Does this fit the IPA category in BA and BJCP? 630

38. Juicy or Hazy IPA category Juicy or Hazy Imperial or Double India Pale Ale • Color: Straw to deep gold • Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category. • Perceived Malt Aroma & Flavor: Low to high malt aroma and flavor may be present • Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, with attributes typical of hops from any origin. • Perceived Bitterness: Low to medium. Perceived impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels. • Fermentation Characteristics: Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop character. Diacetyl should not be perceived. • Body: Medium to high. Perceived silky or full mouthfeel may contribute to overall flavor profile. • Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers. Original Gravity (°Plato) 1.070-1.100(17.1-23.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.020(3.1-5.1 °Plato) • Alcohol by Weight (Volume) 6.0%-8.4%(7.6%-10.6%) • Bitterness (IBU) 65-100; may differ from perceived bitterness • Color SRM (EBC) 4-7(8-14 EBC)

39. Let’s take a trip to Germany

40. Beer Styles in Germany We’re going to break down some confusing words and what they mean from the lovely country we know as Germany.

41. Breaking confusing things down Dunkelweizen - What is it? Ale? Lager? Dark? Light? Is it all malted barley?

42. Breaking confusing things down Dunkel - German word that simply means “Dark”. Beer style: Dunkel - Dunkel is a german style, dark lager with a balance between malt and dark malt sweetness and mild hop character. Dunkelweizen - Dark, german ale made with at least 50% wheat malt. Distinct sweet maltiness and chocolate-like character from roasted malt characterize this beer style. 2 beer styles with “Dunkel” in name. Two completely different beers. One a lager and one an ale.

43. Tasting #3 Smell? Mouthfeel? Taste? Sight?

44. Tasting Mystery Beer: Yee Haw Dunkel

45. Breaking confusing things down The term “Dunkel” means dark. The term “weizen” means wheat. Brewers Association beers with “weizen” in the name. All these beers require 50% wheat of the grain bill to be considered true to style. • German Style Leichtes Weizen • German Style Dunkel Weizen • South German Style Bernsteinfarbenes Weizen • South German Style Kristal Weizen • South German Style Hefeweizen • Etc, etc, etc...

46. Breaking confusing things down In the last slide we saw the word “kristal” in the title of a beer. What does “kristal” mean? The term kristal, kristall, or crystal in german beer terms refer to the beer being filtered.

47. Kristallweizen On the left is an example of a Kristallweizen, which is a filtered wheat beer. On the right is a cloudy, true to style hefeweizen, which is an unfiltered wheat beer.

48. Breaking confusing things down Some highlights to note: Though some changes seem minor, but in reality, minor changes can drastically affect a beer. Small changes can change the style it’s grouped in and change the taste. Mouthfeel is something we don’t talk about a lot. Comparing a filtered wheat beer from Germany to a traditional hefeweizen is night and day. The hefeweizen has a thickness to it, that adds to the drinking experience compared to a filtered version, which makes it clean, and crisp on the palate.

49. While we are in Germany German Style Kolsch - Traditional examples often display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. Koelsch- style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation. 645

50. While we are in Germany Berliner Style Weiss - Notes: Carbonation is high. Berliners are sometimes served with sweet fruit or herbal syrups. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Subcategories for unfruited and fruited or flavored versions of the style could be created. For unfruited versions, brewer would indicate that no fruit or flavor has been added. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer. (BA 2017 Beer Style Guidelines)